Cornish Sticky Cake

 

 

Cornish Sticky Cake

Makes 1 x900g ( 2lbs) Loaf

For the fruit layer.

Ingredients:

1 tablespoon golden syrup

50g ( 2oz) Butter

25g ( 1oz) brown sugar

40g ( 1 ½ oz) flaked almonds

40g (1 ½ oz) glace Cherries quartered

25g ( 1oz) sultanas

25g (1oz) stem ginger, cut into small pieces.

For the Sponge Mixture

Ingredients:

175g ( 6oz) soft butter

175g (6oz) caster sugar

3 large eggs

175g ( 6oz) self-raising flour

1 ½ teaspoons baking powder

I heaped tablespoon of ground ginger.

Preheat oven to 180*C/160*C for fan/Gas 4. And grease

a 900g/(2lb) loaf tin and line it with greaseproof paper.

• To make the fruit layer:

Measure syrup, butter, sugar into saucepan, gently heat stirring until

Just melted, Add almonds, cherries, sultanas, and ginger pieces, stir well

And then spoon evenly into the bottom of the lined loaf tin.

• To make the Sponge:

Measure all ingredients into a bowl. Beat together until smooth and

Combined. Spoon on top of the fruit layer in the loaf tin and spread out evenly.

• Bake for 45 minutes or until well risen and lightly golden ( I had to bake for nearly an hour until a skewer came out clean when pricked in centre of the cake ) Leave to cool for a good 5 minutes then tip upside down and remove the paper and allow to cool on wire rack.
• This cake can free well when cooked for up to 3 months.

 

I made this recipe using left over dried mixed fruit instead of just the sultanas, and I had all the other ingredients in stock. ~ Delicious! We had it for a pudding with lashings of double cream. And plenty left over for slices of Cake.

Recipe from a pull out Magazine ( Mary Berry at Home ) .